Lamb chops

Ingredients for 4 persons:

  • 16 lamb chops
  • 750 g of broad beans
  • 25 quartered cherry tomatoes
  • 130 g of butter
  • 0.5 l dry red wine
  • 0.1 l of veal stock
  • 1 carrot
  • 1 celery
  • 1 shallot
  • 3 cloves of garlic
  • 1 tablespoon tomato paste
  • 1 bunch of rosemary
  • 1 bunch of thyme
  • 2 tbsp olive oil
  • salt
  • pepper

Dice the carrot and celery.

Put the lamb cutlets in a saucepan, cover with vegetables, garlic, herbs and red wine and put in the refrigerator covered with foil for 24 hours.

Put the broad beans in water overnight.

The next day, remove the chops from the marinade and pat dry, drain the vegetables and catch the red wine.

Roast the vegetables in sunflower oil, add the tomato paste.

Deglaze with veal stock and red wine and reduce to a strong sauce, then season to taste.

Boil the broad beans gently in boiling water and drain; pick up a part of the broth.

Finely chop the shallot and sauté in a pan, then add the beans and the quartered tomatoes and the remaining stock. Season with salt and pepper and, if you like, season with a little savory.

Sear the lamb chops in a pan from both sides for a little over a minute and then warm. Dissolve the gravy with some red wine and add to the sauce.

Arrange the beans on the plates, put the lamb cutlets on top and cover with the sauce.

Recipe from the book "How to cook young winemakers" - wines and recipes of the Riesling generation

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